Berceo Brut Cava

Berceo Brut Cava is a dry sparkling wine listed under Esplanda from Massachusetts. The "Brut" on the label points to a low-sugar style, generally under 12 grams per litre of residual sugar, so expect crisp and dry rather than fruity-sweet. The listing doesn't give grape varieties, vintage, ABV or production method, so the notes below describe what the brut cava style usually delivers, not measured specifics of this bottle. Cava is traditionally made from grapes such as Macabeo, Parellada and Xarel·lo, so check the label for this bottle's blend. In this style, expect aromas of green apple, lemon peel and pear, sometimes with a touch of almond or toasted bread if the wine spent time on its lees. The body is usually light to medium, with firm, lively acidity and a persistent fine-to-medium mousse. There is no tannin to speak of, and oak is rarely a factor in brut cava. The finish tends to be clean, dry and slightly citrusy or mineral. That acidity makes it good at cutting through richness. At the table, brut sparkling wines suit salty, fried and fatty foods. Try it with Marcona almonds, jamón or other cured meats, fried calamari, tempura vegetables, patatas bravas, manchego or other firm sheep's-milk cheeses, and shellfish such as oysters, shrimp or steamed clams. It also works with brunch dishes like eggs benedict or a potato tortilla, where the bubbles reset the palate between bites. Serve it well chilled, around 41 to 46°F (5 to 8°C). A few hours in the fridge or about 30 minutes in an ice bucket with water and ice will get it there. Don't decant, because that would strip the carbonation. Pour into a tulip-shaped white wine glass or a flute. A tulip gives the aromas more room, while a flute keeps the bubbles lively. Cava in this style is made to drink within a year or two of purchase, so there's no need to cellar it. Once opened, a sparkling wine stopper will hold the fizz for a day or so in the fridge.